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–+ servings

Pork Chop Oven Dinner

Adapted from a recipe in the Casserole Cook Book, page 15.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Oven Safe Skillet

Ingredients
  

  • 6 pork chops, ¾ inch thick
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • ½ cup water
  • ¼ cup dry sherry
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon ground cloves
  • 3 peppercorns
  • 1 bay leaf
  • 6 small carrots, peeled, halved lengthwise
  • 6 small potatoes, peeled, halved
  • 1 medium onion, thinly sliced

Instructions
 

  • Trim fat from chops, heat the fat in a large oven safe skillet (cast iron would be perfect for this), cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • In a shallow bowl, mix together the flour, salt, pepper as desired, and garlic powder.
  • Coat chops with flour mixture, add to the skillet and brown each side well. Remove chops as they are browned, work in batches.
  • Preheat your oven to 180° C (350° F).
  • Pour off the excess fat from pan, then add the water, sherry, parsley, cloves, peppercorns, and bay leaf.
  • Add the carrots and potatoes to the pan, season generously with salt and pepper.
  • Arrange the chops on top of the vegetables.
  • Add the onion slices on top of the chops.
  • Cover and bake for 1 to 1¼ hours or until the vegetables are tender.
  • Remove the chops and vegetables to a serving plater.
  • Skim off excess fat, remove the bay leaf and peppercorns. Pour the gravy into a serving bowl.
  • Serve and enjoy.

Notes

Low cost per serving.